You know that feeling when brunch needs something special? Pancakes or scrambled eggs just aren’t enough sometimes.
That’s where Eggs Benedict shines. This classic dish gives you a perfect mix of creamy hollandaise, soft poached eggs, and crisp toasted muffins with savory ham or bacon.
It looks fancy, but you can make it at home. Once you get the hang of each step, it’s easier than you think.
I remember the first time I tried making it. It was a quiet Sunday, and the sauce took patience, but that golden yolk running over the muffin—wow.
You’ll get the same magic in your kitchen with a few tricks. Nothing too fancy, just some simple tools and a bit of practice.
You’ll know how to poach eggs that hold their shape. Whisk hollandaise that stays smooth and serve a plate that looks restaurant-worthy.
If you’re cooking for yourself or someone special, this guide helps you master Eggs Benedict. You’ll feel pretty confident by the end.
Why You Will Love Eggs Benedict
Eggs Benedict brings together simple ingredients that taste rich. It’s a toasted English muffin, savory ham or Canadian bacon, a soft poached egg, and smooth hollandaise sauce.
Each bite gives a warm blend—crispy, creamy, and soft. The hollandaise adds a light lemon flavor that makes things feel fresh, not heavy.
You can serve it for breakfast, brunch, or a light dinner. It fits almost any time you want something a bit special.
You can also change things up:
- Eggs Florentine: use buttery spinach instead of bacon.
- Eggs Royale: swap in smoked salmon for a mild seafood twist.
- Eggs Cochon: try pulled pork and a biscuit instead of ham and muffin.
It looks impressive but is easy once you learn the steps. Poaching eggs and blending hollandaise get easier with a little practice.
When you serve it, it feels like a treat—simple, warm, and made with care.
How To Make Eggs Benedict
You make this classic breakfast by layering toasted muffins, warm Canadian bacon, poached eggs, and creamy hollandaise. Timing matters most, since each part needs to stay hot and ready at the same time.
Ingredients
You’ll need just a few things for four servings:
- 4 English muffins, split and toasted
- 8 slices Canadian bacon or regular bacon
- 4 large eggs
- 2 teaspoons white vinegar for poaching
- Butter for toasting
- Chopped parsley for garnish
For the hollandaise:
- 10 tablespoons unsalted butter, melted
- 3 egg yolks
- 1 tablespoon lemon juice
- ½ teaspoon salt
- A dash of cayenne or hot sauce
Fresh eggs make poaching easier. Real butter gives a rich, smooth sauce.
Instruments
You don’t need fancy tools, but the right ones help.
- Large skillet for bacon
- Medium saucepan for poaching eggs
- Small pot for melting butter
- Blender or whisk for hollandaise
- Slotted spoon to lift eggs
- Tongs for bacon
- Toaster or pan for muffins
Keep a clean towel nearby to drain eggs. Have a bowl of warm water to reheat if needed.
Having everything ready before you start makes things easier.
Step-By-Step Instruction
- Cook the bacon. Heat the skillet over medium-low. Cook until browned and set aside on paper towels.
- Poach the eggs. Fill a saucepan with water, add vinegar, and bring to a simmer. Crack each egg into a small bowl, slide into the water, and cook about 4 minutes. Remove with a slotted spoon and drain.
- Make the hollandaise. Blend yolks, lemon juice, and salt for 30 seconds. Slowly drizzle in melted butter while blending until smooth. Stir in cayenne.
- Toast the muffins. Spread butter on each half.
- Assemble. Place bacon on each muffin half, top with a poached egg, spoon hollandaise over, and sprinkle parsley. Serve right away while warm.
Tips & Tricks
Timing matters most when you make Eggs Benedict. Each part—muffin, bacon, egg, and sauce—needs just a bit of attention.
Keep things warm but don’t overcook. That way, your final plate comes together just right.
Try these tips:
- Use fresh eggs. They hold their shape better when poached.
- Add vinegar to the poaching water. It helps the whites set quickly.
- Toast your muffins well. A golden, crisp surface keeps them from getting soggy.
- Sear your Canadian bacon. A quick pan sear adds flavor and texture.
- Whisk hollandaise slowly. Add butter gradually to keep the sauce smooth.
If you want to prepare ahead, place poached eggs in ice water. Reheat them in hot water when ready to serve.
Season as you go. A pinch of salt on the muffin, a touch in the sauce, and a sprinkle at the end keeps flavors balanced.
Don’t rush. Prep your ingredients—crack eggs, melt butter, juice lemons—before you start.
Ingredient Substitute
Sometimes you want Eggs Benedict but don’t have everything. You can still make a great version with a few smart swaps.
If you’re out of English muffins, try:
- Toasted croissant for a buttery base
- Biscuit or pretzel bun for a hearty bite
- Fried polenta or portobello mushroom for gluten-free
For Canadian bacon, try:
- Smoked salmon or lox for a lighter, salty flavor
- Crispy bacon, ham, or prosciutto for a savory twist
- Sautéed shrimp or a crab cake if you want seafood
If you can’t make hollandaise, use:
- Béchamel or mornay sauce for creamy texture
- Yogurt-based lemon sauce for a lighter taste
- Sriracha hollandaise if you want a mild spice
Add vegetables for color and freshness. Try spinach, tomato slices, avocado, or asparagus. Small changes let you adjust the dish to your taste and what’s in your kitchen.
What To Serve With Eggs Benedict
Eggs Benedict is rich, so you want sides that balance it out. Light vegetables or crisp potatoes work best since they add texture.
I like to mix hearty and fresh options at the table. Try one or two from this list:
- Breakfast Potatoes – Crispy outside, soft inside, soak up hollandaise.
- Roasted Asparagus – Adds a mild, earthy flavor.
- Frisée Salad – Its slight bitterness pairs nicely with the sauce.
- Apple Spinach Salad – Sweet apples and cranberries give a refreshing contrast.
- Fried Green Tomatoes – Tangy, crunchy, and a fun twist.
- Sautéed Spinach – Quick to make and keeps things light.
- Crab Cakes – A protein-packed side that makes brunch feel special.
- Stuffed Tomatoes – Juicy and colorful, they brighten the plate.
When I host brunch, I combine a warm and a cool side. Roasted asparagus with apple spinach salad keeps things balanced and appealing.
You can swap the English muffin for croissants or biscuits if you want a small change.
How To Store Eggs Benedict
If you have leftovers, you can store Eggs Benedict, but handle each part carefully. Each part reacts differently to cold, so separating them helps keep the best texture.
Divide the parts before refrigerating:
- Poached eggs: Put them in a sealed container with a bit of cold water. Change the water daily and eat within 24 hours.
- Hollandaise sauce: Store in an airtight container for up to 2 days. The texture may change a bit.
- Ham or bacon: Store in a small airtight container for 3–4 days.
- English muffins: Keep in a sealed bag at room temperature for a day or two, or refrigerate if needed.
If you must refrigerate the whole dish, use an airtight container and eat within a day. The muffin might get soggy, and the sauce could separate, but it’s safe if kept below 40°F (4°C).
When you want to eat it again, warm each part gently. Toast the muffin, heat the ham lightly, and reheat eggs in hot water for a minute. Warm hollandaise over low heat, stirring often.
Assemble everything right before serving for the best texture.
Nutritional Value
When you make Eggs Benedict, you get a rich, balanced meal. It mixes protein, fats, and carbs in one plate.
Each serving has about 400–450 calories. The exact number depends on your portion size and the hollandaise you pour on.
Poached eggs and ham give you plenty of protein. That protein helps your muscles recover after a long day.
The English muffin brings some carbs for energy. Butter and egg yolks in the hollandaise add the most fat.
A typical serving breaks down like this:
- Protein: 20–21 g
- Fat: 30–34 g (about half is saturated)
- Carbohydrates: 12–13 g
- Cholesterol: around 420 mg
- Sodium: about 700–725 mg
You’ll also find a few key vitamins and minerals.
- Vitamin A and Vitamin D come from the eggs.
- There’s Iron, Calcium, and Potassium here, too.
- B vitamins show up, especially B2, B3, and B12.
Want to lighten it up a bit? Try reduced-fat hollandaise or swap ham for turkey or spinach. That move cuts down saturated fat and sodium but still keeps the flavor pretty classic.
Eggs Benedict
Equipment
- Saucepan
- Mixing bowl
- Whisk
- Slotted spoon
- Blender (optional for hollandaise)
- Toaster
Ingredients
- 4 large eggs
- 2 English muffins split and toasted
- 4 slices Canadian bacon or ham
- 1 tablespoon white vinegar for poaching eggs
- 3 egg yolks for hollandaise sauce
- 1 tablespoon lemon juice
- ½ cup unsalted butter melted
- Salt and black pepper to taste
- Paprika or chopped chives for garnish
Instructions
- Toast Muffins: Split and toast the English muffins until golden brown.
- Cook Bacon: Heat a skillet and sear Canadian bacon until lightly browned.
- Poach Eggs: In a saucepan, bring water and vinegar to a simmer. Crack eggs into the water and poach for about 3 minutes until whites are set. Remove with a slotted spoon.
- Make Hollandaise: Whisk egg yolks and lemon juice until thickened. Slowly drizzle in melted butter while whisking constantly until smooth. Season with salt and pepper.
- Assemble: Layer toasted muffin halves with bacon, top each with a poached egg, and spoon warm hollandaise sauce over the top.
- Garnish: Sprinkle with paprika or chives before serving.
Notes
- Calories: 520 kcal
- Protein: 18 g
- Fat: 42 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 800 mg
